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Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies

These Peanut Butter Oreo Cookies are soft, chewy, and packed with creamy peanut butter flavor and crunchy Oreo chunks. They’re easy to make, perfectly balanced between sweet and salty, and ideal for parties, holiday platters, or a cozy night in.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: cookies, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 10 –12 Oreo cookies roughly chopped
  • ½ cup chocolate chips optional

Method
 

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add egg and vanilla extract, mixing until fully incorporated.
  5. Fold in the dry ingredients until a soft dough forms.
  6. Gently stir in chopped Oreos and chocolate chips, being careful not to crush the cookies too much.
  7. Chill the dough for 20 minutes if it’s very soft.
  8. Scoop 1½ tablespoon portions of dough onto prepared baking sheets, spacing 2 inches apart.
  9. Bake for 9–11 minutes, until edges are set and centers look slightly soft.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Don’t overbake — the cookies should look slightly underdone in the center; they’ll firm up as they cool.
  • You can use double-stuffed Oreos for a creamier bite or mini Oreos for a fun twist.
  • Add a sprinkle of sea salt on top before baking for extra flavor.
  • The dough can be frozen in scoops and baked straight from the freezer with 1–2 extra minutes.
  • Store baked cookies in an airtight container for up to 4–5 days.